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Deep dish bacon and vegetable tart

Deep dish bacon and vegetable tart

Total Time
1 hr 40 min
30 min
1 hr 10 min
Our deep dish tart is chock-full of fresh spring vegetables, cheesy goodness and layers of golden filo pastry making it a guaranteed crowd pleaser.


Orange sweet potato (kumara)

500 g, (kumara), cut into 3cm pieces


1 bunch(es), cut into 3cm lengths

Olive oil

1 tbs

Shortcut bacon

125 g, chopped

Brown onion

1 large, chopped

Red capsicum

1 large, chopped

Filo pastry

8 sheet(s)

Fresh basil

½ cup(s), coarsely chopped

Reduced-fat ricotta cheese

100 g, crumbled

Grated parmesan cheese

¼ cup(s), (20g)


6 medium, lightly beaten

Oil spray

8 x 3 second spray(s)


  1. Preheat oven to 180°c. Lightly spray a 22cm (base measurement) springform pan with oil. Steam the sweet potato over boiling water for 5 minutes or until just tender. add the asparagus for the last 2 minutes of cooking.
  2. Heat the oil in a large frying pan over medium heat. Cook the bacon for 5 minutes or until starting to brown. Add the onion and capsicum and cook for a further 5 minutes or until softened. Set aside to cool.
  3. Place 1 sheet of filo on a flat surface and lightly spray with oil. Top with another sheet, turned at a 45-degree angle, and lightly spray with oil. Repeat with the remaining filo to make a star shape. Transfer to the prepared pan.
  4. Combine the vegetables, bacon mixture, basil, ricotta and parmesan in a bowl and transfer into the pastry case. Pour the egg over the filling. Slightly scrunch the overhanging pastry to make the walls of the pie. Place on a baking tray. Bake for 55 minutes or until golden brown and set.


SERVING SUGGESTION: Salad of baby spinach and halved grape tomatoes.